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Cooking 101
Crispy chickpeas, lots of fresh veggies, herbs, and our Golden Tahini with a kick of lemon, gets you all the yummy flavors of falafel without doing all the work. You can make this recipe gluten free by leaving out the toasted pita, but if you haven't made crispy pita chips in a pan this way, maybe give it a try. We absolutely love them.
Chef Tip: Have your veggies and herbs prepped and ready to go, so once the pita and chickpeas are warm and crispy, you'll be ready to plate the salad.
Olive oil
1 (14oz) can chickpeas rinsed, drained
4 pitas, torn into bite-sized pieces
Salt
2 heads of Little Gem or other small lettuce leaves, torn if large
4 small tomatoes, cut into wedges
1 English cucumber, chopped
A handful of cilantro, chopped
A handful of parsley, chopped
2 avocados, cut into wedges
1 lemon, cut into wedges
1/2 red onion, quick pickled in red wine vinegar
Flaky Salt
In a large pan over medium-high heat, add a glug of oil, and when it shimmers, add the chickpeas. Cook for about 6 minutes, until they're crisping and golden
Add in the torn pita and a pinch of salt. Cook for another 3-4 minutes, stirring occasionally to prevent the pita from burning. Cut the heat and add about ¼ pouch of Golden Tahini to coat the chickpeas and pita
Prepare the rest of your salad by plating the lettuce leaves, tomatoes, and cucumbers. Drizzle with olive oil and flaky salt
Top the salad with the chickpeas and pita, then garnish with the herbs and avocado. Drizzle with more olive oil, lemon and add flaky salt
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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